Lamb rump joint

£12.00

Free range

Grass fed

Native breed

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A boned, rolled lean and tender joint. Also known as the chump, lamb rump is taken from the end of the back where it joins the leg. You couldn't ask for a tastier roast, and even better - you can cut it into generous steaks for a top midweek meal!

Quick recipe ideas

Simply season with some salt and pepper, sear the joint in a frying pan until the fat is golden brown. place it in a tray and bake for 30 mins at 210°C. Let it sit wrapped in foil for 20 mins, then enjoy.